Archive for the ‘White Wine’ Tag

Polenta is one of the most famous staple dishes of northern Italian cuisine. It is essentially coarsely or finely ground yellow or white cornmeal (ground maize) cooked by boiling to a paste in stock water. It is usually eaten as is in its mush form (like porridge) but can be innovated with grilling, baking or frying to make interesting and super tasty dishes topped with tangy sauces like the one in this dish.

I had been thinking about making polenta for quite some time now and finally got myself to work on it today. It is kind of a physical exercise when you make the dish and whisking & stirring the thick mush for minutes is sure to give you toned muscles in arms 🙂 But afterall the effort is well paid and not only does this look highly appetizing and beautiful but is extremely tasty as well. It is also good enough for a party main-course, which I tried with few colleagues whom I invited for dinner served with some Chenin Blanc and it sure did receive some good reviews!

Keep the sauce aside and when the polenta is cooled, take it out of the refrigerator.

Cut the polenta cake into triangular pieces and fry on both sides till golden and crispy.

Arrange the crispy polenta pieces on a platter and pour the heated tomato wine sauce over the top.

Top it with some Parmesan filings and Enjoy the Ultimate Experience 🙂

-: Tips :-

To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off and chop it accordingly.

Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.

Enjoy the dish with the remaining White Wine. Chenin Blanc is a good choice for the same as it is semi-dry with a fruity flavour which suits the dish well.

The Polenta can also be brushed with olive oil and grilled appropriately if someone does not prefer to fry the same.